Kabocha Pumpkin Salad

5.0 from 8 reviews

Author: Anita Jacobson

Courses: Appetizers

Cuisines: Japanese Korean

Diets: Gluten Free

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 500 gram (1.1 lb) kabocha pumpkin flesh
• 1 small apple, cored and diced (Note #1)
• 2 tablespoon shelled kabocha pumpkin seeds (Note #2)
• 2 tablespoon pomegranate seeds (Note #3)
• 2-3 tablespoon mayonnaise, preferably Kewpie
• 1-2 teaspoon mustard, classic yellow or dijon
• 1-2 teaspoon honey
• 1/4 teaspoon salt

Instructions

1. Steam kabocha. Cut kabocha pumpkin into wedges and place in a basket steamer. Steam until the pumpkin is soft enough to be mashed with a fork.
2. Season kabocha. Transfer steamed kabocha to a mixing bowl, mash with a fork, but leave some big kabocha chunks. Add mayonnaise, mustard, honey, and salt. Stir and adjust the amount of seasoning as needed.
3. Add the rest of the ingredients. Add diced apples, shelled kabocha pumpkin seeds, and pomegranate seeds. Fold gently to mix evenly.
4. Chill and serve. Chill the salad mixture in the fridge for at least 1 hour. Serve the kabocha salad cold.

Notes

• (1) Use diced cucumber or diced Asian pear (those crunchy ones!) instead of apple.
• (2) Use chopped nuts (walnut, almond, pecan, pine, e.t.c.) instead of pumpkin seeds.
• (3) Use raisin or dried cranberries instead of pomegranate seeds.